Meat is tasty, healthy and habitual. We agree to pay decent money for good meat. But sometimes you want something new, interesting and even economical.
In the carcass of an animal, in addition to tenderloin and other meat delights, there are kidneys, liver, stomach, intestines - what is listed as offal in official documents. Their hostesses rarely buy and cook, except for the liver. But you can also cook a lot of tasty and nutritious dishes from tripe.
Tripe, or scar, is part of the animal's stomach. By the way, in Colombia - the largest beef producer in the world - this part of the carcass is much more expensive than the tenderloin. The reason lies on the surface. There is a lot of meat on the animal, but much less entrails. Therefore, by-products are more expensive, and dishes from them are considered a delicacy.
Why don't our housewives try tripe? True, it will not be possible to cook it quickly. This part of the carcass requires a long preparation and cooking. Be prepared to spend up to 5-6 hours cleaning and cooking the product. It is reassuring that the constant presence of the hostess is not required, since the work is carried out in several stages.
Consumer qualities and benefits of offal
The scar is almost pure protein, as it consists of muscle fibers. This part of the carcass is rich in vitamins - B1, PP, B2, H, B12, minerals - iodine, zinc, copper, selenium, calcium, iron, magnesium, sulfur, potassium, phosphorus.
The calorie content of the product is low and amounts to 97 kcal. Plus, the absence of carbohydrates and almost complete fat makes tripe an ideal product for girls and young people who adhere to proper nutrition. The product is approved for all consumer groups. Contraindication - individual intolerance.
Offal dishes are found in the cuisines of various nations. This is the famous haggis among the Scots, flasks and flasks among the Poles and Ukrainians, and so on.
How to choose a quality tripe?
You can buy an inexpensive offal in the markets or in specialized departments of supermarkets, in butcher shops.
Buying tripe at stationary points of sale, you will save yourself from the need to clean the product. It is already ready for use - boiling, frying and stewing.
If you decide to buy tripe on the market, then be sure to adhere to the following rules.
- The product must be light grey. The surface is shiny with leathery hairs. Sometimes the lower part of the stomach is found on sale. It is without villi, but its surface is lined with shiny rhombuses.
- The by-product should not have an unpleasant suspicious smell, except for the aroma of raw meat.
- Tripe should be clean, free of mucus and green or putrid areas.
A product bought on the market requires pre-treatment. So you have to clean it at home.
How to clean beef offal?
The procedure for cleaning the scar requires scrupulousness and some preparation from the hostess.
Instruments, materials and reagents:
- tripe;
- cold water;
- boiling water;
- saucepan or bowl;
- table vinegar;
- potassium permanganate - it is also the usual potassium permanganate;
- coarse salt;
- slaked lime - calcium hydroxide;
- baking soda;
- ammonia.
If you decide to cook the offal of a freshly slaughtered animal, then first clean it from the remnants of the contents of the stomach. Wash the scar thoroughly in running cold water. Cut into several parts for ease of further processing.
So, let's start cleaning the tripe! There are several ways to get rid of bad breath at home.
- Pour boiling water over the scar. After that, the top layer of skin will easily come off. Dirt is scraped off with a knife. The finished product should be gray-yellow in color. It is necessary to remove all the remnants of fat, as it is unsuitable for cooking. Wash offal with cold water.
- After the initial treatment, the smell will still remain. Therefore, we continue to clean the scar.
- Prepare a saline solution - 1 liter of water will require 45 g of salt. Place the offal in the solution for 3 hours. As soon as the water turns dark, rinse the product in cold water and place it back in the saline solution. This will have to be done 3 or 4 times.
- If the previous method does not help, then prepare a solution of table vinegar and salt. Proportions - to the taste of the hostess. The solution should not cause unpleasant taste sensations. Send the scar in the solution and forget for 3 hours. Rinse afterwards with cold water.
- Thermal method - cooking offal in salt water. Add salt to taste. Send the tripe to boiling water and leave to boil for 20 minutes. Then drain the water and rinse the offal. Send the offal again to the boiling saline solution for 20 minutes. Rinse again and repeat the operation 1 more time. After three treatments, the unpleasant odor should go away.
- Prepare a solution of potassium permanganate. Color - pale pink. Place the scar in the solution for 3 hours. Rinse, rub with coarse table salt. Leave for another 30 minutes. Rinse in running water and start cooking.
- Prepare a solution of ammonia and vinegar. Proportions - for 1 liter of water 5 ml of ammonia and the same amount of table vinegar. Leave offal for 3 hours, rinse in cold water.
If the animal is old, then it is very difficult to get rid of the unpleasant smell. Therefore, choose a tripe or other offal from a young animal.
The smell during boiling tripe is extremely unpleasant. And it can spread throughout the house. Therefore, boil the offal in the open air - on the balcony, veranda, in the courtyard of a private house. Pour boiling water over the beef stomach first. This will simplify the pre-cleaning process.
Do not forget!
After each operation, the products should be washed with plenty of cold running water.
Cleaning a scar is hard work. The hostess requires not only culinary skills, but also knowledge of the basics of chemistry. The prepared product is boiled for another 5 hours. After that, the scar is ready for use.
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